This fish bouquet garni will not leave you indifferent. Citrus fruits are present in different aromatic expressions thanks to Timur pepper, kaffir lime, and orange. Then come floral notes supported by cardamom and pink peppercorn. Finally, we add a touch of aniseed via fennel.

The fish bouquet garni will wonderfully flavor your fish and seafood.

Use: Fish, seafood

What if we thought outside the box? The bouquet garni goes beyond adding a few aromatic herbs. We wanted to make it a true concentrate of flavors for seafood.

A touch of citrus: This combination of citrus fruits with fish and seafood is ideal. They are found in your blend in the form of Nepalese Timur pepper with notes of grapefruit, Kaffir lime with lemony and floral notes, and orange zest.

They add a light hint of Keralan cardamom and Madagascar pink berries for a few peppery and floral notes. All this on a bed of aniseed supported by French fennel.

You can use this bouquet garni in several different ways: Wrapped in foil or steamed, it will release all its flavors. It is also suitable for fried fish, to which you can add this bouquet as a final spice. Finally, it enhances seafood as a final sprinkle.